Old-Fashioned Beef Stew Recipe
Few dishes capture the heart of comfort food quite like Old-Fashioned Beef Stew. This timeless recipe is brimming with tender beef, hearty vegetables, and a richly flavored broth that brings back memories of cozy family dinners and chilly nights spent gathered around the table. The combination of simple, wholesome ingredients slowly simmered together creates a stew that’s both rustic and deeply satisfying—perfect for sharing with loved ones or savoring as a soul-warming meal all on your own.

Ingredients You’ll Need
The charm of Old-Fashioned Beef Stew lies in its straightforward ingredients—each one plays a crucial role in building layers of flavor, color, and texture. These are pantry staples and fresh produce that, when combined, transform into something truly special.
- Beef chuck (2 pounds, cut into 1-inch cubes): Choose well-marbled chuck for melt-in-your-mouth, fork-tender bites after simmering.
- All-purpose flour (3 tablespoons): Coating the beef helps thicken the stew and gives the broth a silky body.
- Salt (1 teaspoon): Essential for enhancing every savory note—don’t skip the seasoning!
- Black pepper (1/2 teaspoon): Adds just the right amount of subtle warmth and depth.
- Olive oil (2 tablespoons): For browning the beef and sautéing the veggies, lending a hint of richness.
- Large onion (1, chopped): The aromatic foundation that sweetens and flavors the entire stew.
- Garlic (3 cloves, minced): A little garlic goes a long way toward building a savory base.
- Tomato paste (3 tablespoons): Concentrated tomato flavor brings a touch of sweetness and a deep red color.
- Beef broth (4 cups): The backbone of the stew, infusing every bite with robust, meaty flavor.
- Red wine (1 cup, optional): Adds complexity and a subtle acidity; if you prefer, just use more broth instead.
- Worcestershire sauce (1 tablespoon): Gives the stew a savory, umami boost that takes it over the top.
- Dried thyme (1 teaspoon): Earthy and aromatic, thyme is classic in beef stew for good reason.
- Bay leaves (2): Impart a gentle herbal note that lingers in the background.
- Carrots (4 large, sliced): Add color, natural sweetness, and a beautiful rustic look.
- Russet potatoes (3, peeled and chopped): Hearty and starchy, they help thicken and bulk up the stew.
- Celery (2 stalks, sliced): Brings a subtle aromatic flavor and satisfying crunch.
- Frozen peas (1 cup): Stirred in at the end for a burst of color and a pop of sweetness.
- Chopped fresh parsley (optional, for garnish): Adds a bit of freshness and bright green flair to finish your bowl.
How to Make Old-Fashioned Beef Stew
Step 1: Coat and Season the Beef
Start by tossing the beef cubes with flour, salt, and black pepper in a large bowl. This simple step ensures a golden crust when you brown the meat and helps the stew thicken as it cooks. Make sure every piece is evenly coated—this is your foundation for flavor!
Step 2: Brown the Beef
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef cubes on all sides until deeply browned, about 4 to 5 minutes per batch. Don’t crowd the pot—this allows the meat to caramelize rather than steam, building a rich, savory base for your Old-Fashioned Beef Stew.
Step 3: Sauté the Aromatics
Once all the beef is browned and set aside, add the chopped onion to the same pot. Cook for 4 to 5 minutes, stirring occasionally, until softened and fragrant. Stir in the minced garlic and tomato paste, letting them cook for another minute or two to deepen their flavors and add a lovely color to the mix.
Step 4: Deglaze and Build the Broth
Pour in the red wine (if using) to deglaze the pot, scraping up those flavorful brown bits stuck to the bottom. This step adds incredible depth to the stew. Return the browned beef to the pot, then add the beef broth, Worcestershire sauce, dried thyme, and bay leaves. Give everything a good stir to combine.
Step 5: Simmer to Perfection
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 1 1/2 hours, stirring occasionally. This slow simmer is where the magic happens—the beef becomes meltingly tender, and the flavors meld together beautifully.
Step 6: Add the Vegetables
After the initial simmer, stir in the sliced carrots, chopped potatoes, and celery. Cover and continue simmering for another 45 minutes, or until the vegetables and beef are both wonderfully tender. The potatoes release starch, thickening the broth and making your Old-Fashioned Beef Stew extra hearty.
Step 7: Finish with Peas and Parsley
Stir in the frozen peas and cook for just 5 more minutes. They’ll stay bright green and perfectly cooked. Remove the bay leaves, taste and adjust seasoning if needed, then ladle your stew into bowls. Garnish with a sprinkle of fresh parsley for a pop of color and freshness, if desired.
How to Serve Old-Fashioned Beef Stew

Garnishes
A finishing touch can make all the difference! Sprinkle each bowl with chopped fresh parsley for a vibrant, herbal lift. If you want to go the extra mile, a small dollop of sour cream or a drizzle of good olive oil can add a bit of creamy contrast to the rich broth.
Side Dishes
There’s nothing like pairing Old-Fashioned Beef Stew with a hunk of crusty bread—perfect for soaking up every bit of that savory sauce. For a heartier meal, serve it over creamy mashed potatoes or with a simple green salad tossed in a zippy vinaigrette to balance the richness.
Creative Ways to Present
For a fun twist, try serving your stew in hollowed-out bread bowls or ladled over buttery egg noodles. Mini cast iron skillets or rustic mugs also make for a cozy, charming presentation—perfect for a family gathering or casual dinner party!
Make Ahead and Storage
Storing Leftovers
Old-Fashioned Beef Stew actually tastes even better the next day! Let leftovers cool completely, then transfer to an airtight container and refrigerate for up to 4 days. The flavors will continue to mingle and deepen, making your next bowl even more irresistible.
Freezing
This stew freezes beautifully. Portion cooled stew into freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to 3 months. When you’re ready for a comforting meal, just thaw overnight in the fridge before reheating.
Reheating
To reheat, simply warm the stew gently in a pot over medium-low heat, stirring occasionally until hot. If the broth has thickened too much, add a splash of water or extra broth to loosen it up. Microwave reheating works, too—just cover and stir halfway through to ensure even warming.
FAQs
Can I use a different cut of beef?
Absolutely! While beef chuck is classic for Old-Fashioned Beef Stew thanks to its marbling and tenderness after slow cooking, you can use stew meat, brisket, or even short ribs. Just be sure to simmer long enough for any cut to break down and become tender.
Is it necessary to use red wine?
Red wine adds wonderful depth and subtle acidity, but it’s not essential. If you prefer, simply replace it with an equal amount of beef broth. Your Old-Fashioned Beef Stew will still be rich, hearty, and delicious.
How do I thicken the stew if it’s too thin?
If you’d like a thicker stew, mix a tablespoon of flour or cornstarch with a bit of cold water to make a slurry, then stir it into the simmering stew and cook for a few minutes until it thickens to your liking.
Can I make this in a slow cooker?
Definitely! Brown the beef and sauté the aromatics as described, then transfer everything to your slow cooker. Cook on low for 7 to 8 hours or on high for about 4 hours, adding the peas in the last 15 minutes.
What’s the best way to reheat leftovers?
Gently warm your Old-Fashioned Beef Stew on the stovetop over medium-low heat, adding a splash of broth or water to adjust the consistency if needed. Stir occasionally to ensure even heating, and enjoy the flavors that have only gotten better with time.
Final Thoughts
There’s truly nothing cozier than a bowl of Old-Fashioned Beef Stew, brimming with big flavor and home-cooked goodness. Whether you’re making it for Sunday dinner or stashing away leftovers for busy weeknights, this classic recipe is sure to become a cherished staple in your kitchen. Give it a try—you’ll be amazed at how something so simple can taste so wonderful!
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Old-Fashioned Beef Stew Recipe
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This classic Old-Fashioned Beef Stew is a hearty, comforting dish packed with tender beef, flavorful vegetables, and a rich, savory broth. Slow-cooked to perfection, it’s a perfect one-pot meal for cozy dinners any day of the week.
Ingredients
Beef & Coating
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Base & Aromatics
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
Liquids & Seasonings
- 4 cups beef broth
- 1 cup red wine (optional, or use more broth)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
Vegetables
- 4 large carrots, sliced
- 3 russet potatoes, peeled and chopped
- 2 stalks celery, sliced
- 1 cup frozen peas (added at the end)
Garnish
- Chopped fresh parsley (optional)
Instructions
- Coat the Beef: In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated. This helps create a flavorful crust when browning.
- Brown the Beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, about 4–5 minutes per batch, ensuring not to overcrowd the pot. Transfer browned beef to a plate.
- Sauté Aromatics: In the same pot, add chopped onion and cook for 4–5 minutes until softened. Stir in minced garlic and tomato paste, cooking for an additional 1–2 minutes to deepen flavor.
- Deglaze: Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. This adds complexity to the stew.
- Simmer Beef: Return browned beef to the pot along with beef broth, Worcestershire sauce, dried thyme, and bay leaves. Bring to a simmer, then reduce heat to low. Cover and cook gently for 1 1/2 hours, stirring occasionally to prevent sticking.
- Add Vegetables: Add sliced carrots, chopped potatoes, and celery to the pot. Cover and simmer for another 45 minutes or until both vegetables and beef are tender.
- Finish and Serve: Stir in frozen peas and cook for an additional 5 minutes. Remove bay leaves, garnish with fresh parsley if desired, and serve hot for a comforting meal.
Notes
- For extra richness, add a splash of balsamic vinegar or a pat of butter just before serving.
- This stew tastes even better the next day as flavors deepen overnight.
- Serve with crusty bread or over creamy mashed potatoes for a complete, comforting meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg